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Recipe of the Day
Yellow Split Pea, Turkey Bacon, and Root Vegetable Soup
This healthy, hearty soup freezes very well so not to worry if there are leftovers.
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Yield: Serves 4.
Recipes
Egg Fried Stir-Fry
| Nutrition Information | |
| Calories: | 327 |
| Total Fat: | 6.7g |
| Saturated Fat: | 1g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 376mg |
| Carbohydrates: | 54.5g |
| Dietary Fiber: | 5.9g |
| Sugars: | 4.3g |
| Protein: | 13.2g |
| Vitamin A: | 9999.9iu (199%) |
| Vitamin C: | 64.9mg (108%) |
| Calcium: | 93mg (9%) |
| Iron: | 1.9mg (10%) |
2 tablespoons canola oil
2 green onions, chopped
1 cup carrots, sliced
2 cups kale, chopped
1 cup broccoli florets
2 tablespoon light soy sauce
4 cup brown rice, cooked
6 egg white
2 teaspoon sesame oil
ground ginger to taste
Heat a large, nonstick skillet over medium-high heat. Add the canola oil and sauté the vegetables until crisp-tender, about 10 minutes. Add rice and stir, then add the egg whites and mix with the rice and vegetables until fully cooked. Season with light soy sauce and sesame oil.
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